Overview

Day 1 Oregon Trail & Lifestyle (Life Expect), Factors Influencing Food (Hunger v. Appetite)

Day 2 Dietary Habits Quiz/Reading & Article Day 3-5 Movie (Super Size Me) Day 6 FF Frenzy Day 7 Graded Discussion/Go over FF

Frenzy , read piece on corporate responsibility

Day 8-9 Guidelines/Pyramid(s)/Portions Day 10 Nutrients (Emphasis Carbs) Day 11 Food Labels/Mini-Questions Day 12 Snack Attack Day 13 Quiz

Announcements

Last Chance-3rd Quarter Grade Check Midterm Make-Up? Nutrition Unit

– Number new Packet

Nutrition and Your Body

Health Education

Life Expectancy “It would be the first time

in the modern era we would actually see one generation experiencing a shorter life span than the previous generation."

The drop will occur when the current generation of obese and overweight adults reaches old age, and will worsen when obese and overweight children hit middle age.

An American Issue

Content Goal: TSWBAT: educate and advocate better nutrition and increased physical activity through demonstrating an understanding of key concepts related to proper nutrition and maintenance of healthy body weight.Content Objectives: TSWBAT:

describe factors that influence eating behaviors and food choices. define each of the six main classes of nutrients, their functions in the body, and the sources for obtaining them. explain the health risks related to overweight, obesity, underweight, and certain disordered eating habits. summarize basic nutritional principles including the "food guide pyramid" and the “7 dietary guidelines.”

break down food labels and compare and contrast between multiple labels. evaluate the effectiveness and safety of fad diets point out misleading health claims and beneficial possibilities of health foods and

supplements. discuss special problems related to the American lifestyle and nutrition. identify the impact of food on overall health.

Factors Influencing Food ChoicesHunger Appetite Emotions Family Culture Time/$ Media

Breakfast

Lunch

Dinner

Snacks

Factors Influencing Food Choices

Why do we really eat today?

Hunger vs. Appetite

Hunger: a natural drive to prevent starvation.

Appetite: a desire for food

Want vs. Need Emotional Eating

Hunger/App. Cont…. Read Hunger, App. & Satiety p.5-6 Read Comfort Foods Articles p.7-8

– 1. Review: Difference between Hunger vs. Appetite? Provide a quick example. (5)

– 2. What is Satiety?What foods promote satiety?(5)– 3. What are macronutrients? Examples?(6)– 4. Why do we crave food high in fat and sugar?

Relationship to chronic stress? (7)– 5. Is emotional eating bad? (7-8)– 6. Regarding the 3 ways to cope (8) Do you think

these are good?

HUNGRY…Once You’re Done Read Page 27….

Snack Attack Page 27

IntroductionDUE DATE:

QUIZ question: Teens receive how much of theirdaily calories from snacks?

Combating Emotional Eating

Learn to recognize true hunger. Know your triggers. Look elsewhere for comfort. Don't keep unhealthy foods around. Snack healthy. Eat a balanced diet. Exercise regularly and get adequate rest.

Dietary Habits Quiz

Total your score and on bottom of page

4 write down 3 improvements you can make related to your nutrition.

Bacon is good for me

http://www.youtube.com/watch?v=2T_obaO46Bo

SuperSize Me….Preview

Read Kraft….sugary snacks page 12-13 On Back of page 13 or on separate sheet of paper provide ½ page reaction Should Kraft, McDonalds, etc. feel any corporate responsibility toward the health of American citizens. When done turn in page 13 with reaction. (in class credit) Look over

SUPER-SIZE MEWrap-Up

Super-Size Me

assignment

Graded Discussion

Fast Food Analysis

Webquest

– Tomorrow in the Lab

– Go over

– Pay Attention

SuperSize MeGraded Discussion

(Out of 5) 1 person at a time (Facilitator/Popcorn) +1 Point

Everyone speaks once (1 Freebie) Don’t Talk=No Points + 1 Point

(At least) 5 subtopics related to nutrition + 1 Point Time (At least 20 minutes) & No lapse in

speaking (>15 seconds) + 1 Point

No Side chatter (nada) +1 Point

Graded Discussion

Comments Sub Topics

Graded Discussion

Comments Sub Topics

McDonald's to Offer Nutrition Labels

? Corporate Responsibility ?

Happy Friday…

FFF Overview Snack Attack

– Tuesday Today

– Recommendations For a Healthy Diet

Does the ‘typical’ American utilize/understand the Dietary

Guidelines?

Starting Simple: Recommendations

Where should your calories come from?

Calories…Generally Speaking…

1,600 calories is about right for many sedentary women and some older adults.

2,200 calories is about right for most children, teenage girls, active women, and many sedentary men. Women who are pregnant or breastfeeding may need somewhat more.

2,800 calories is about right for teenage boys, many active men, and some very active women.

Extra Credit Opportunity Find 3 different methods

or formulas to calculate your caloric needs

Show what your personal daily caloric intake should be according to each method

Short reaction

Practical vs. Technical

Should you know:– Fat grams– Sodium– Protein– Calories– Etc.

Per day?

The Basics….

Aim for Fitness Aim for a healthy weight Be physically active each day.

Build a Healthy Base Let the Pyramid guide your food choices Choose a variety of grains daily, especially

whole grains Choose a variety of fruits and vegetables daily

Keep food safe to eat.

Choose Sensibly Choose a diet that is low in saturated fat and

cholesterol and moderate in total fat. Choose beverages and foods to moderate your

intake of sugars Choose and prepare foods with less salt If you

drink alcoholic beverages, do so in moderation

Pyramid Mania3 Good and 3 Bad ThingsRegarding Each Pyramid

Keep it Simple

New

Harvard

“Old”

10 Tips for Healthy Eating

Eat a variety of nutrient-rich foods Enjoy plenty of whole grains, fruits and

vegetables Maintain a healthy weight Eat moderate portions Eat smaller regular meals vs. one or two

large meals (including breakfast!). Reduce, don't eliminate certain foods Know your diet pitfalls. Make changes gradually. Remember, foods are not good or bad.

Understanding proper portion sizes is an important part of maintaining healthy nutrition. But many of us really don’t know how big our portions should be.

Out with the Old, In with the New.

Snack Attack Page 27

IntroductionDUE DATE:

QUIZ question: Teens receive how much of theirdaily calories from snacks?

The Key to Nutrition

Nutrient Density: High Nutrients per Caloric Content VERSUS: Empty Calories

The Key to proper nutrition is: Variety Balance Moderation

There are no “good” foods or “bad” foods Foods are not good nor bad Moderation and variety are Before key

to enjoying all foods Anytime foods Sometimes foods Seldom foods Too many seldom foods and few Now

anytime foods = a bad diet http://www.youtube.com/watch?v=IB9LMGF

VHpo

Ignorance is BlissHealth Knowledge vs. Health Behavior Cont.

Why is learning about what you are putting in your body beneficial………………..

Equally as important-

what you are doing to your body (i.e. Fad Diets)

Essential Nutrients Needed by the body;

must be present in the diet– Nonessential- your body can manufacture

from other nutrients in the diet Requirements depend on age, sex,

growth status, body size, genetics Requirements influenced by conditions

like pregnancy, breastfeeding, illnesses, drug use, and others

Sources of Energy in the Diet

Tons of These Two Lessons Carbohydrates-

– simple vs. complex– slow vs. fast burning, Glycemic Index

Basic Glycemic Index Understanding Type 1 vs. Type II Diabetes Proteins-amino acids, complete vs.

incomplete Fats-Saturated vs. Unsaturated, % from

Saturated? Vitamins-Fat vs. water soluble, basic

function Minerals-basic function, Name 2 Fiber-function Water-function, how do you know if enough?

THE BASICS:. . Nutrients Define:

Substances in food that… Build and repair cells. Regulate body processes. Provide energy. Nutrients that have Calories:

– Proteins 1 Gram = 4 calories– Carbohydrates 1 Gram = 4 calories– Fats 1 Gram = 9 calories

Vitamins Minerals Water Protein Carbohydrates Fats

Starches

Cellulose

Carbohydrates-4 cal/g

Are the body’s main source of energy (FUNCTION).

Supply fiber, and aid in digestion of fat.

Are broken down into sugars, starches and fiber.

Complex Carbohydrates“Slow-Burning”

Are starches. Provide vitamins, minerals

and fiber as well as carbohydrates.

Include dry beans, starchy vegetables like potatoes, corn, and peas; rice, pasta, oatmeal; bread and cereal.

Quick Points

Homework: Dietary Habits Computer Lab: Monday? Food Label: Tomorrow Snack Attack Questions

Refined Carbs (Fast Burning):

The calorie content of refined white flour actually increases about 10% because of everything else that has been taken out.

An average of 66% of the B vitamins have been removed.

An average of 70% of all minerals have been removed.

79% of the fiber has been removed.

An average of 19% of the protein has been removed.

Computer Lab Reminder

Monday

HOMEWORK FOR WED

BRING FOOD LABEL ANY FOOD We’re not eating….

Pick Your Favorite Snack

1 4

2 5

3 6

Discover your own Snack Food Personality Profile

(1) Potato chips: "Potato chip lovers are successful, high achievers who enjoy the rewards and trimmings of their success—both in business and in family life."

(2) Tortilla chips: "Perfectionists in regards to their own actions and to the community at large, people who crave tortilla chips are humanitarians who are often distressed by the inequities and injustices of society."

(3) Snack crackers: "Contemplative and thoughtful, people who prefer snack crackers base their decisions on logic rather than emotions."

(4) Pretzels: "Lively and energetic, pretzel fans seek novelty and thrive in the world of abstract concepts. They often lose interest in mundane, day-to-day routines."

(5) Cheese curls: "Formal, conscientious and always proper, the cheese curl lover can be described with one word—integrity. They will always maintain moral high ground with their family, work and romantic partners."

(6) Meat snacks: "Gregarious and social, those who reach for a savory bag of pork rinds or crave beef jerky and other meat snacks are often the life of the party. They are loyal and true friends who can always be trusted.“

Did you notice that with this test everyone is a winner? That’s because the research for this personality test was "conducted on behalf of the Snack Food Association and the National Potato Promotion Board."

• Low 0 – 55 • Moderate 56 – 69• High 70 or more

A scale that ranks carbohydrates by how much they raise blood glucose levels compared to a reference food.

What is the glycemic index?Glycemic Index (GI)

Glycemic Index (GI): Sample Graphs

Adapted from Good Carbs Bad Carbs Reprinted courtesy of Marlowe & Company.

Read the Nutrition Facts Label For Total Sugars

Plain Yogurt Fruit Yogurt

Look at the Ingredient List for Added Sugars

Plain Yogurt

INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.

Fruit Yogurt

INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

Simple Sugars and an Epidemic Obesity Malnutrition TYPE 2 Diabetes

Major Types of Diabetes (DEMO) Type 1 diabetes

Results from the body's failure to produce insulin, the hormone that "unlocks" the cells of the body, allowing glucose to enter and fuel them. It is estimated that 5-10% of Americans who are diagnosed with diabetes have type 1 diabetes.

Type 2 diabetesResults from insulin resistance (a condition in which the body fails to properly use insulin), combined with relative insulin deficiency. Most Americans who are diagnosed with diabetes have type 2 diabetes.

Gestational diabetes Gestational diabetes affects about 4% of all pregnant women - about 135,000 cases in the United States each year.

Pre-diabetes Pre-diabetes is a condition that occurs when a person's blood glucose levels are higher than normal but not high enough for a diagnosis of type 2 diabetes. There are 54 million Americans who have pre-diabetes, in addition to the 20.8 million with diabetes.

Sugar….Sugar…and More Sugar

Article Page 22-24 Questions on End (Couple on Quiz) Put on either separate

sheet or underneath the questions…..

Ave 20 males 34

Carbs Review: Simple or Complex? Fast-Burning Tend to be Nutrient Dense Promotes Type II diabetes Tend to be Empty Calories Slow-Burning Candy Bar or Soda Natural Refined

Protein-4 cal/g 2 major functions (working proteins &

structural) Working-enzymes, antibodies, hormones, O

carriers Structural-tendons, ligaments, core of

bone/teeth Supplies energy when there is not enough

fat or carbohydrate for the body to use.

Protein Composed of

amino acids (building blocks).

There are 22 amino acids; – 9 of which the body

cannot manufacture (ESSENTIAL),

– and 13 which the body can produce (NON-ESSENTIAL).

Protein Complete proteins contain all 9 essential amino acids. They are foods which come from animals.

This includes steak,pork,chicken, turkey, fish, eggs and dairy products.

Protein Incomplete proteins

lack one or more of the essential amino acids.

This includes pinto beans, kidney beans,split peas, lentils, rice, corn tortillas, peanut butter, and nuts.

Protein Recommendations The RDA for protein is 0.8 grams

per kilogram of body weight per day (.364 gr/lb/bw/d).1

That's about 9 grams of protein for every 20 pounds

RDA levels may be inadequate and may impede recovery or limit muscle growth for athletes?– Endurance athletes 1.2 to 1.4 grams per kg b/w. – Strength and power athletes 1.4 to 1.8 grams per

kilogram of body weight per day.

Fats, Cooking Oils and Fatty Acids

Fat should account for 30% or less of the calories consumed daily

Saturated fats accounting for no more than 10% of the total fat intake.

Function: – Maintain body temperature– Protect body tissues and organs– Plays an essential role in carrying the four fat-

soluble vitamins: A, D, E, and K. • Excess calories from protein and carbohydrates are

converted to and stored as fat. Even if you are eating mostly "fat free" foods, excess consumption will result in additional body fat.

Fats-9 cal/g

Fats

Saturated Unsaturated

Animal Products Plant Products

Liquid @ Room TempSolid @ Room Temp

Increase Cholesterol

Red Meats, Butter

Decrease Cholesterol

olive oil, canola oil, peanut oil

Animal vs. Plant Foods and Heart Disease in Pictures--

…….Saturated

Unsaturated……

Trans Fat Trans fat is a type of processed

fat that does not occur in nature Also called hydrogenated or partially

hydrogenated fat/oil Used in baked goods like doughnuts, breads,

crackers, potato chips, cookies and many other processed food products like margarine and salad dressings.

Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary heart disease

Fat & the Body

The fats can be stored in any cell in the body but are mostly stored beneath our skin.

These fat tissues are called adipose tissue where the fat cells join together, depositing under our skin to make us fat. – In women, the adipose tissue is mostly found in

the hips, buttocks, and thighs; – while in men, it is found in the abdomen causing

big bellies.

Vitamins

Major Functions– Convert fat and carbohydrate into

energy.– Work as catalysts for chemical

processes in the body- jump start reactions.

– Assist in the formation of tissue and bone.

Vitamins

Fat Soluble vitamins are carried in fat and can be stored in your body.

It is possible to overdose on fat soluble vitamins.

Water soluble vitamins are carried in water and cannot be stored in your body.

Excess water soluble vitamins are disposed of in the urine.

Vitamins(DEMO)Do you need to

take a multivitamin?

V itam in AV itam in DV itam in EV itam in K

F at S ou b le V itam in s

V itam in CA ll o f th e B V itam in s

su ch asTh iam in , N iac in , R ib o flavin , F o lic A c id

W ater S o lu b le V itam in s

V itam in s

Quiz: Should you take a multivitamin? Eat 2 or more svgs of dairy foods? YES = 3 NO = 0 Eat 3 or more svgs of veg each day? YES = 3 NO = 0 Eat 6 to 11 servings of grains? YES = 3 NO = 0 Eat at least 2 servings of fruit? YES = 3 NO = 0 Eat 2 to 3 svgs of protein-rich food? YES = 3 NO = 0 Frequently skip meals or miss out on one or more

food groups? YES = 0 NO = 3 Generally eat the same foods every day? YES = 0

NO = 3 SCORE: 0-6 points: You could use a multivitamin. 7 or more

points: Congratulations! You're a healthy eater.

Vitamin A Helps eyes adjust to

differences in light intensity. Maintains healthy skin. Assists in bone and teeth

growth. Food Sources: dark green,

orange, & yellow vegetables & fruits, egg yolks, fortified whole milk

Vitamin D

Helps build strong bones and teeth.

Assists the body in absorbing calcium and phosphorous.

Food Sources: Sunlight ( your body converts it), fortified milk, egg yolks, salmon, & sardines

Vitamin E & Vitamin K

Helps build red blood cells.

Protects cells from damage by oxygen.

Food sources: whole grain breads and cereals, green leafy vegetables

Needed for normal blood clotting.

Food sources: dark green leafy vegetables, cauliflower, cabbage and egg yolks.

Fat Soluble Vitamins

Vit. Too Little

A NightblindnessDry scaly skin

D RicketsBone Deformities

E Anemia

K UncontrollableBleeding

Thiamin- B1

Helps the body break down carbohydrates.

Aids in the release of energy.

Promotes a healthy appetite.

Food Sources: Enriched whole grains, liver, peas & pork.

Riboflavin B2

Needed to break down carbohydrates.

Keeps the skin, tongue and lips in good condition.

Food Sources: Cheese, eggs, enriched breads, and leafy green vegetables.

Niacin - B3

Vital to the nervous system.

Helps cells convert food to energy

Assists the digestive tract in working properly.

Food Sources: Liver, lean meats, whole grains

Folic Acid - Folacin

Needed to produce red blood cells.

Prevents birth defects of the spine- spina bifida.

Food sources: wheat germ, wheat bran, leafy green vegetables, fortified whole grains.

The Chicago Super Fan Diet

http://www.youtube.com/watch?v=msSB5ev41Sk

Minerals

Minerals act as: catalysts for many biological

reactions within the body (function)– 1-muscle response– 2-the transmission of messages through

the nervous system– 3-the production of hormones– 4-digestion, and the utilization of nutrients

in foods.

Fiber (Recommended 25 grams/day)

Plant materials that are not digested completely by the body.

Keeps the digestive system healthy.

Reduces the risk of cancer and heart disease.

Water Essential to life.

– Regulate body temperature– Transports Nutrients– Shock Absorption

Your body is 85% water.(40-60% of body weight)

How Much… Source- Water, Fruits &

veggies, and fruit juices How do you know if enough? Homework for tomorrow…

Water….. 75% of Americans are chronically dehydrated. In 37% of Americans, the thirst mechanism is so

weak that it is mistaken for hunger. Even MILD dehydration will slow down one's

metabolism as 3%. One glass of water will shut down midnight

hunger pangs for almost 100% of the dieters studied in a University of Washington study.

Lack of water, the #1 trigger of daytime fatigue. Preliminary research indicates that 8-10 glasses

of water a day could significantly ease back and joint pain for up to 80% of sufferers.

A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page.

Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%., and one is 50% less likely to develop bladder cancer. Are you drinking the amount of water you should drink every day?

By the time a person feels thirsty, his or her body has lost over 1 percent of its total water amount.

Review Carbohydrates-

– simple vs. complex– slow vs. fast burning, Glycemic Index

Basic Glycemic Index Understanding Type 1 vs. Type II Diabetes Proteins-amino acids, complete vs.

incomplete Fats-Saturated vs. Unsaturated, % from

Saturated? Which promotes HD? Vitamins-Fat vs. water soluble, basic

function Minerals-basic function, Name 2 Fiber-function Water-function, how do you know if enough?

This Week in Health Announcements: Feedback???

Quiz Wed/Snack Attack Thur!!!!

Monday: Post-Evals, Nutrients, Tuesday: Finish Nutrients/

Food Labels (Mini Q-s) Wednesday: Quiz Thursday: Snack attack Friday: Teen Parent Connection- Teen

Moms

If you were stranded on a

deserted island….Which one would you

want? Sugar, corn syrup, wheat flour, molasses,

caramel color, licorice extract, cornstarch, salt, artificial colors (Yellow 6), resinous glaze, anise oil, canaba wax, artificial flavors __________________________________________________________________

Corn Syrup solids, partially hydrogenated vegetable oil (may contain one or more of the following oils: coconut, cottonseed, palm, palm kernel, safflower, or soybean), sodium caseinate, mono- and diglyerides (to prevent oil seperation), dipotassium phosphate, artificial flavor, annato color

__________________________________________________________________ Tuna, water sufficient for processing, vegetable oil, dicalcium phosphate, sodium

tripolyphosphate, tricalcium phosphate, sodium chloride, vitamin A, B1, B6, E, and D3 supplements, zinc sulfate, menadione, sodium bisulfide, manganous sulfate, sodium nitrate, folic acid__________________________________________________________________

Key Label Questions

How many calories am I actually eating? Is

that number low, medium, or high?

What nutrients should I limit or get enough

of and why?

What’s relevant about the footnote?

How can I tell if a %DV is high or low?

Which nutrients have no %DV?

One or Two Servings?Single % Double %Serving DV Serving DV

Serving Size 1 cup (228g) 2 cups (456g)Calories 250 500Calories from Fat 110 220Total Fat 12g 18% 24g 36%Trans Fat 1.5g 3gSaturated Fat 3g 15% 6g 30%Cholesterol 30mg 10% 60mg 20%Sodium 470mg 20% 940mg 40%Total Carbohydrate 31g 10% 62g 20%Dietary Fiber 0g 0% 0g 0%Sugars 5g 10gProtein 5g 10gVitamin A 4% 8%Vitamin C 2% 4%Calcium 20% 40%Iron 4% 8%

The Footnote

Examples of DVs versus %DVs*

The Percent Daily Value

The % DV is based on 100% of the daily value for each nutrient.

What’s High? What’s Low? Do You Have to Calculate to Know?

Footnote

The % DV Does the Math for You

Look here for highs and lows!

Quick Guide to % DV

5% DV or less is Low

Limit theseNutrients

Get Enough of theseNutrients 20% DV or more is High

No % Daily Value

Trans Fat

Sugars

Protein

Read the Nutrition Facts Label For Total Sugars

Plain Yogurt Fruit Yogurt

Reminder: Look at the Ingredients (Highest to Lowest) Listing

Plain Yogurt

INGREDIENTS: CULTURED PASTEURIZED GRADE A NONFAT MILK, WHEY PROTEIN CONCENTRATE, PECTIN, CARRAGEENAN.

Fruit Yogurt

INGREDIENTS: CULTURED GRADE A REDUCED FAT MILK, APPLES, HIGH FRUCTOSE CORN SYRUP, CINNAMON, NUTMEG, NATURAL FLAVORS, AND PECTIN. CONTAINS ACTIVE YOGURT AND L. ACIDOPHILUS CULTURES

What are other ways to say sugar on a food label?

How many total servings are in your product package? __________________

What is a serving? ______How many calories are in one serving? ___________

How many total calories are from fat? ____ What % of DV of fat? __________

What % of the calories from one serving are from fat? (HINT: Divide total calories from fat by total calories from product): _________________________

How many grams of total carbohydrates: ____fiber:______ %DV Carbs:_____

Is the product refined carbohydrates, complex or both? ___________ How do you know?__________________________________________________________

Are there any sugars in the ingredients listing?

How many calories from protein?_______ Total grams: ______

What % DV of Vitamin A____ C _____ Calcium _____ Iron _____ in product?

So would your product be classified as nutrient dense, empty calories or neither? ______________Explain why.__________________________________________

Product Analysis

xtra credit What it is -define it…. How it works-how

does supporters of the diet claim it causes weight loss…get mini-scientific.

3 reasons for 3 reasons against.-to be fair.

Most important- How you personally feel..RX (right corner)

Food Label….Labels Light - Means that the food has half the fat, one-third the calories or

half the salt of its regular counterpart. Fat-Free or Sugar-Free - Indicates that none of the substance cited

(or only a negligible amount) is in the product. Fresh - Means unprocessed, uncooked, unfrozen (for example, fresh

or freshly-squeezed orange juice). Healthy - Means the food may contain no more than 3 grams of fat

(including one gram of saturated fat) and 60 milligrams of cholesterol per serving.

High - As in high-fiber, means the product has 20 percent or more of the daily value for the nutrient cited.

Lean - To be called "lean," a serving of the product must have less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol.

Less and fewer - Used to describe foods that have a nutrient or calorie content which is reduced by ¼ or more

Dietary Supplements“Caveat Emptor”

Diet pills Appetite

suppressants Laxatives Vitamins and

Minerals Diet Combinations Dietary Supplements

NUTRIENT PEER TEACHING ASSIGNMENT

Due Wednesday-10 points Assignment

Objectives– Definition– Function– Calories per gram– Examples of

Bad/Good sources– Interesting Facts– Audiovisual

Topics– Carbohydrates (simple vs.

complex)– Proteins (amino acids,

complete vs. incomplete)– Fats (Saturated vs.

Unsaturated)– Vitamins (Fat vs. Water

Soluble)– Minerals – Water (How much to drink?)

On _________, as a GROUP, you will present your nutrient to the class